Nocellara<\/strong> is a Sicilian cultivar which represents an absolute excellence of this territory and Italian agriculture. It\u2019s a native Sicilian variety and one of the most beloved of the area. The first cultivations refer to the times of Magna Graecia and today this excellence represents one of the most esteemed olives in the world. <\/p>\n","protected":false},"excerpt":{"rendered":" Nocellara is one of the best cultivars in Italy. Its olive is perfect for any kind of use. Its quality makes it good to garnish soups<\/strong> and fish<\/strong>-based meals, but the best showing of all its characteristics can be discovered with a raw tasting. The Nocellara olive has a rather symmetrical rounded shape and is characterized by a very firm pulp that detaches without too much effort from the internal stone, this makes it perfect to be consumed natural. A fantastic glossy green color is what stands out from the Nocellara olive oil, obtained from the pressing of the Nocellara cultivar.
\nTo confirm its excellent organoleptic properties, Nocellara obtained DOP certification in 1998.
\nThe Nocellara cultivar is the reference product of excellence in the Sicilian territory. Its characteristics take only the best from the island’s territory.
\nIts quality leads it to become the primary ingredient in many preparations based on Nocellara olives or with extra virgin olive oil. <\/p>\nWhat makes an excellent olive oil <\/b><\/h3>\n
\nIt also has a higher smoke point than other olive oils, so it can also be safely used for cooking.
\nIts production follows highly-regulated processes, in order to guarantee high-quality standards and keep an excellent product.
\nNocellara is a first-press oil, with cold production and controlled temperature, in order to preserve all the original organoleptic characteristics.
\n
\nAbout the olives<\/b><\/p>\n
\nThe weight of a single olive of the Nocellara cultivar is around 4-6 grams, the color is intense green and has small punctuations visible up close.
\nAt the basis of the excellence of the Nocellara cultivar there is also respect in harvesting. Olives are harvested only by hand, as dictated from traditional techniques. That\u2019s the best way to protect their inner qualities.<\/p>\nAbout the olive oil<\/b><\/h3>\n
\nThe acidity level is very low, always under 0,5%, which makes it perfect to be tasted and eaten raw.
\nThe nose has a good level of intensity, slightly fruity, combined by almond aroma.
\nOn the palate its flavor is unmistakable: strong and spicy, perfect for those who love to be challenged with strong ancient flavors.
\nIn conclusion, it\u2019s good to remember its healthy properties: it is very rich in polyphenols, good fats for the human body.<\/p>\n","protected":false},"featured_media":1365,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[65],"product_tag":[],"class_list":{"0":"post-1445","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-oil","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-simple"},"acf":[],"yoast_head":"\n